- Fill a large Dutch oven halfway with
oil, and heat over medium heat until
a deep-fry thermometer registers 350°.
- For batter: In a large bowl, whisk
together chickpea flour, 1 cup all-purpose
flour, chili powder, hing, and salt. Whisk
in soda water until smooth. Whisk in
garlic ginger paste. Place remaining
1 cup all-purpose flour in a shallow dish.
- Working in batches, dredge chicken
pieces in flour, shaking off excess. Dredge
in batter. Fry until chicken is cooked and
golden brown, 5 to 7 minutes. Sprinkle
with Spiced Salt. Serve immediately
with Habanero Hot Sauce.
Spiced Salt
MAKES ABOUT ¼ CUP
1 tablespoon chat masala
1 tablespoon dried mint
1 tablespoon kosher salt
1½ teaspoons ground red pepper
1½ teaspoons ground chipotle
chile pepper
- In a small bowl, whisk together
all ingredients. Store in an airtight
container for up to 3 months.
Habanero Hot Sauce
MAKES ABOUT 1½ CUPS
¼ pound habaneros, stemmed
and seeded
½ pound yellow bell peppers,
seeded and chopped
2 teaspoons kosher salt
Zest of 1 orange
¾ cup Champagne vinegar
5 tablespoons honey
½ teaspoon xanthan gum
- In the container of a blender, blend
together habanero, bell pepper, salt, and
zest. Transfer to a large bowl. Cover and let
stand at room temperature for 24 hours.
- Strain pepper mixture through a fine-
mesh sieve, discarding solids. Return
strained pepper mixture to the container
of a blender. Add vinegar, honey, and
xanthan gum; blend until smooth and
thickened, about 30 seconds. Season with
salt, if needed. Refrigerate in an airtight
container for up to 2 months.
